Are you storing your veggies & fruits properly?

Are you storing your veggies & fruits properly?

Storing veggies and fruits always confusing. If we don’t store vegetables and fruits properly they will spoil.

Here are some tips how to store the veggies and fruits.

1. Store onion and potatoes separate in cool places – they don’t get along well.

2. Do not store garlic in refrigerator, store them in dark place.

3. Store tomatoes in a container by keeping stalk side down and don’t keep container inside the fridge.

4. Keep cucumbers separate in refrigerator.

5. Do not store vegetables and fruits together.

6. Non-cherry stone fruits, avocados, mangoes, kiwi, apples and pears will continue to ripen if left sitting out on a countertop. Ripen them outside and then store in the refrigerator.

7. Store these fruits only outside in the room temperature: bananas, grapefruit, lemons, limes, mandarins, muskmelons, oranges, papaya, pineapple, pomegranate and watermelons.

8. Bell peppers, grapes, all citrus, and berries will only deteriorate and should be refrigerated.

9. Bananas in particular ripen very quickly, and will also speed the ripening of any nearby fruits.

10. You can roll carrots in bubble wrap and that this will also keep them ultra-fresh.

11. The best place to store eggplant is not in the refrigerator, but at room temperature, where it’s likely to last longer.

12. To store herbs like cilantro/coriander leaves: Fill a jar or a glass partially with water. Place the stem ends of the herbs into the water in the jar. If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Remember cilantro loves cool temperatures and should be stored in the refrigerator.

13. Scallion: best way to keep them fresh seems to be in a jar filled with an inch or two of water.

14. Store alone vegetables & fruits are: These will absorb other flavors or odors in the same storage unit or have the potential of spoiling/over-ripening – refrigerated or non-refrigerated: Bananas, ripe, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, lettuce, peas, peppers, squash.

15. Ginger – store in refrigerator up to a month and then freeze it.

16. Mushroom – cool, dry dark place (counter, cupboard, basket).

17. Peppers – Refrigerator, bag in the crisper.

18. Root vegetables like turnip – refrigerator, leave greens on.

19. Citrus – room temperature of 60-70 degrees.

20. Asparagus -refrigerator, trim stems, upright in a jar of water.

21. Spinach, fenugreek etc. – Refrigerate in plastic bag; do not wash until ready to use.

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